buceriasdon

Having never done onions this way I should have used another one, just not enough, oh well. I was just playing around with some different ideas, some worked, some didn't. Very strong tasting without cheese, onion, black olives and anchovies, not to everyone's taste but I liked it. Baked in a toaster oven in a pan. I was going for that golden brown French bread crust, I got it.Don

The crust, made with the French natural starter, was amazing with the cassoulet sauce and cheese. After baking, the addition of the toasted bread crumbs and walnut oil made the entire pie swoon-worthy. However, I was very disappointed with the sausage. There was nothing wrong with it, but it just didn't belong on this pie. Subsequent pies without the sausage were the winners.

Itís a cool theme for me, because I love French food, and regularly buy French products. However, apart from a bit of CrŤme Freche in white sauces, I rarely incorporate them into pizza.

The chicken was marinated for 24 hours in French white wine, garlic, herbs, pepper and oil. Following on from last monthís challenge Ė I decided to forego the water and use French lager in the place of water (63% hydration). Those tiny 25cl bottles, Iíve not bought them as an adult Ė but my parents used to let me drink them occasionally at family meals when I was in my mid-teens.

For the toppings Ė I didnít want to lose the sauce, but I thought Iíd make add a dollop of Dijon mustard to the tomato sauce. The cheese is ĎBoursiní (Iím not sure if itís in the US Ė but itís a popular brand of herby, garlicy soft cheese in the UK)

Went with the KASL because there is no gluten in the buckwheat. The pie looks boring but tasted quite nice. Served it with a bit of prosciutto and greens on the side. The buckwheat flavor came through better than I thought it might. I'll try something like this again, but with some 00 flour in the mix to lighten it up a bit, and more varied toppings.

This pie is in honor of DKMís Thin, Crisp & Crackery Pizza at: http://www.pizzamaking.com/pizzainnstyle.php I had made 3 attempts at market, and donít know if my oven temperatures were too high or what, but I had a small (101 grams) scrap of dough leftover, and tried it at home this morning in my home oven, and I must say your recipe is everything you said it was. I really enjoyed the thin, tender, crisp & crackery crust. This really isnít a French pizza, but I want to thank you in French. "Merci mon ami". Excellente pizza!